Preparation

Preheat the oven to 425 degrees. On a large rimmed baking sheet, toss the squash, 2 tbsp. oil, the rosemary leaves and garlic cloves; season with salt and pepper. Roast until the squash is tender and browned on the bottom, about 15 minutes.

Squeeze the garlic cloves from the skins; finely chop and transfer to a large bowl. Whisk in the remaining 3 tbsp. oil, the orange juice and vinegar; add the arugula and radicchio. Season and toss to coat.

Divide the salad among plates. Top with the squash. Sprinkle with the nuts and cheese.